I looove Pumpkin soup. Now I know North American folks might baulk at the idea of turning what might being a perfectly good pie into soup, but pumpkin soup is a staple though the winter months for me. It is hot, filling and delicious. It can also be flavoured in a variety of ways to keep it from getting old - adding a pile of bacon is a good one! This recipe gives an indian twist to add a touch of chilli hot to an already fabulous soup.
Note: All pumpkins are not created equal. If your pumpkin is not ripe, the soup will be watery and tasteless. Choose wisely!
Step 1: Materials
Butter or oil
Cream/Coconut milk (optional)
Step 2: Prep Your Pumpkin
Put the apron on. Pumpkin deconstruction can be a messy buiness and unless you want an orange stain on your belly, put the apron on!
Cut the pumpkin in half and use the spoon to scoop out the seeds and that slimy stuff they come in - you may have a suitable scooping spoon in your Halloween Kit for this...
Take your knife and peel the pumpkin. I set the half down in front of me and use the knife to slice/chip the skin off the outside. A good sharp knife will make quick work of this job.
Chop the pumpkin into medium sized chunks.
Step 3: Cooking
Heat your oil/butter in the pot.
Chop the onion roughly and cook until tender or slightly browned - your preference!
Add a couple of dessert spoons on curry paste (again to your taste) and a good tablespoon of cumin seeds, and stir
Add pumpkin and mix well for 3-4 mins
Add stock and water (or cream/coconut milk) to cover the pumpkin
Add about 1/2 a cup of red lentils and stir
Cook until pumpkin and lentils are soft.
Remove from heat and cool slightly before blending to a lovely thick smooth soup.
Step 4: Serving
Serve hot with a spinkle of paprika and a spoon of natural yoghurt, with a side of hot naan or chapatis
Participated in the
Comfort Food Challenge